As is known, the Bulgarian yoghourt is unique and familiar to customers all over the world. Moreover, the Bulgarian people produce also delicious white cheese, curds and other products of fresh milk. This time we are going to give you several recipes for preparing such products.

Although milk is a drink, it contains 12.5 per cent of solid substance and more than 100 components. In one liter of cow milk there are 35 g of proteins, 46 g of sugar, as well as almost all kinds of microelements and vitamins. Besides being wholesome, fresh milk is very easily assimilated by human organism. Various milk products are made of milk - yoghourt, white cheese, cheese, cream, curds, butter, etc. - and they are widely used in the national Bulgarian cooking practice.


The Bulgarian sour milk is an original national product. Outside Bulgaria it is known by the name of “yoghourt”. It is supposed that the Bulgarian sour milk was connected with sheep-breeding, which can be traced back to Thracian times. Shepherds made a great variety of products using the large output of milk. It is believed that the best masters of yoghourt came from the Razgrad district. Yoghourt is obtained from full-cream milk after lacto-acidic fermentation at a temperature of 40-45o C. Depending on the type of milk used, the sour milk may be sheep, cow, buffalo, or mixed yoghourt. The greatest amount of fats is found in buffalo yoghourt - 7.5 per cent, followed by sheep yoghourt - 6.5 per cent and cow yoghourt - 3.6 per cent. Here follows a description of how you yourself can produce Bulgarian sour milk, fulfilling the recipe of the Razgrad masters:


  • 1 liter of fresh milk
  • 1 spoonful of sour milk to start fermentation




The white brined cheese is a concentrated milk food with varying taste and flavour, depending on its production technology. It has been home produced since ancient times. Its is served as an appetizer, or as an ingredient of many dishes of the Bulgarian cuisine. Here follows a recipe for the preparation of  brined sheep cheese, which is a basic diet of the Bulgarian people. It can be consumed separately or in combination with other products.

  • 10 liters of fresh sheep milk
  • 20 drops /20 ml/ of rennet
  • salt  /200 g per 1liter of water for the salting brine, and 120 g per 1 liter of water for the preservation brine/.


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